Directions

1. Preheat oven to 325°F (170°C).
2. In a bowl, stir the nuts with the maple syrup and spread them on a parchment-lined baking sheet. Toast in the oven for about 15 minutes, turning every 5 minutes, until nicely browned. Remove from oven and slide the sheet of parchment (with the nuts) off the baking pan and onto a rack. Cool the nuts to room temperature and break them into pieces.
3. In a small saucepan, combine the first three ingredients for the sauce. Cook over low heat, stirring constantly with a whisk, until it reaches the boiling point and begins to thicken. Remove from heat immediately and cool to room temperature.
4. In a blender, pulse the cooled cheese mixture and the mayonnaise until smooth. Add the mustard, Worcestershire sauce, salt and pepper and blend well. Add just enough milk to obtain a pourable sauce. Refrigerate.
5. To serve, place a wedge of lettuce on each place and pour some sauce over it. Garnish with the caramelized walnuts, crumbled cheese and fresh chives.